Holding on to summer – Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)
With autumn in arrival (maybe it has even arrived for some of you) it is nice to keep the summer here for a little longer, an extra ray of sunshine so to speak and this is one way of doing it. I like the zucchini and grilled pepper combination but you can obviously try other combinations as well. The reasons to why I choose to use chickpea flour instead of normal flour are two: I love farinata (I can eat tons of it!) and I wanted to make a gluten-free dish that everyone can love. If you don’t want to use chickpea flour, I suggest you try it with normal flour, I think the same measures would work well but do try chickpea flour because it does add a wonderful flavour to the dish.
I’m short again because I still don’t feel well so I let my photos speak for me instead.
Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free)
2 servings
3 eggs
100 ml/ 0,43 cup fresh cream
40 g/ oz chickpea flour
50-100 ml / 0,21-0, 43 cup grated fresh parmesan cheese
fresh thyme
black pepper
4 zucchini, medium ones
chili pepper or peperoncini (optional)
grilled pepper in oil, half a jar
salt
extra virgin olive oil
Slice the zucchini and fry them gently in olive oil with peperoncini and salt until golden. Cut the grilled pepper into slices.
While the zucchini cooks, whisk together the ingredients for the batter until it is smooth.
Put the vegetables in a greased oven-proof form and then pour the batter over then so that it spreads evenly.
Bake in a pre-heated oven (175°C/350°F) for around 20 minutes or until the clafoutis is golden. Best served tepid or cold in my opinion.
L
Holding on to summer – you are my kind of girl!
I am so sorry you are still not feeling too well. Your images are as brilliant as ever, though, nonostante tutto! I like the way you placed the thyme sprig, makes you look twice.
As far as summer into autumn is concerned, we had temperatures in the high 20°C (80s° F) until last night. This morning it has only 13°C (55°F)! We are promised warmer temperatures in the course of the week. Let’s hope!
Get well soon,
Merisi
This looks seriously delicious, Ilva! I must say, your farinata recipe has converted me into a big fan of chickpea flour.
Beautifully styled and photographed recipe!
Wishing you to get well ASAP!
Yum! I would love that for lunch, beautiful inspiration.
Thanks for sharing even when you’re not feeling too well.
Sounds delicious!
Well, now … don’t that just beat all!
Dinner? Tonight? I even have the chickpea flour!
I didn’t even know there was something like chickpea flour but it sounds great. Gotta find me some of that! I do hope you will feel better soon Ilva! Take care! Blowing a big ‘get better’ kiss your way!
This os gorgeous. I especially love the pink napkin under the plate. Sorry you are not feeling well Ilva. I hope you are on the mend.
xx
Ah, I love clafoutis but I never used chickpea flour. Thursday, when the vegetable man comes, I’m going to try it!
Get well soon!
I like the look of this recipe so much that when I go to the shops in a minute, I’m getting some farinata and making it for supper. This is such a superb blog – I love reading it. Thank-you and get better soon!
Your photos have certainly done the job here
I’m with you, let hold on to summer just a little bit longer. I think it’s gone by far too quickly this year!
I made this today for lunch, it was wonderful!! I used milk instead of cream and it still turned out perfect.